The potential of modulating the reducing sugar released (and the potential glycemic response) of muffins using a combination of a stevia sweetener and cocoa powder

Foods

Volumn 8, Issue 12, 2019, Pages

  Gao, Jingrong ^a,b,c   Guo, Xinbo ^a,d   Brennan, Margaret A ^b,c   Mason, Susan L ^b   Zeng, Xin An ^a,d   Brennan, Charles S ^a,b,c,d  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b LINCOLN UNIVERSITY   (New Zealand)

^c RIDDET INSTITUTE   (New Zealand)

^d Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health   (China)

Author keywords

Glycemic index; In vitro starch digestibility; Muffin; Stevia; Sugar replacement

Indexed keywords

EID: 85077661059     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods8120644     Document Type: Article

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